Recipe Details
Ingredients
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3tablespoonsolive oil
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1leek, sliced
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2carrots, chopped
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1zucchini, thinly sliced
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4ouncesgreen beans, cut into 1-inch pieces
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2stalkscelery, thinly sliced
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1 ½quartsvegetable stock
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1poundchopped tomatoes
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1tablespoonchopped fresh thyme
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1(15 ounce) cancannellini beans, undrained
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¼cupelbow macaroni
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salt and ground black pepper to taste
Cooking Directions
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Heat olive oil in a large saucepan over medium heat. Add leek, carrots, zucchini, green beans, and celery. Cover, reduce the heat to low, and cook for 15 minutes, shaking the pan occasionally.
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Uncover and stir in stock, tomatoes, and thyme; bring to a boil. Cover again, reduce the heat to low, and simmer gently for 30 minutes.
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Stir in undrained cannellini beans and pasta. Simmer for an additional 10 minutes, or until pasta is tender yet firm to the bite. Season with salt and pepper before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories320 | |
| % Daily Value * | |
| Total Fat 12g |
15% |
| Saturated Fat 2g |
9% |
| Sodium 471mg |
20% |
| Total Carbohydrate 45g |
16% |
| Dietary Fiber 10g |
36% |
| Total Sugars 8g |
|
| Protein 12g |
24% |
| Vitamin C 35mg |
38% |
| Calcium 153mg |
12% |
| Iron 5mg |
28% |
| Potassium 1206mg |
26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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